Greek Style Cannelini and Vegetables

Author:Inspired by Moosewood at Home, pg.172
Prep time: 00:40
Category:Main Courses


2 qt. water
cloves garlic, minced
large onion, chopped (about 1 1/2 cups)
3 tbsp. olive oil
2 cups diced carrots
red pepper
1 cups orzo
zucchini (6 inches long)
1 tbsp. minced fresh mint
1 tbsp. minced fresh dill (1 tsp dried)
1/2 tsp. fresh marjoram (sprinkling if dried)
14 oz. canned artichoke hearts
2 cups cooked, drained cannellini or white kidney beans
14 oz. Italian-style stewed tomatoes, canned
 red wine vinegar


  1. Bring the water to boil in a large covered pot.
  2. While the water heats, sauté the garlic and onions in 2 tablespoons of the oil in a large skillet on medium-high heat. While the garlic and onions sauté, dice the carrots and chop the pepper. Add them to the onions and stir.
  3. When the water boils, add the orzo, return to a boil, and simmer for about 10 minutes, until al dente.
  4. Dice the zucchini and stir it into the vegetables. Add the mint, dill and marjoram.
  5. Add the artichoke hearts, if you are using them. Gently stir in the bans and the stewed tomatoes. Simmer for several minutes, stirring occasionally.
  6. When the pasta is al dente, drain it and stir in the remaining tablespoon of oil. When the beans and vegetables are hot, add the orzo.
  7. Season with salt and pepper to taste. Serve with a cruet or red wine vinegar at the table for a splash of flavor.


Nutrition Facts

4 per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 6g9%
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 7g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.